zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pineapple snow with red chilli-lime syrup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pineapple snow with red chilli-lime syrup

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes, plus infusing, chilling, churning and freezing
    • Cooking time: 0 minutes
    • Total time: 15 minutes, plus infusing, chilling, churning and freezing

    Serves: 6

    Ingredients

    175g caster sugar
    2 limes, pared zest and juice
    1 red chilli, finely sliced
    500g pineapple flesh (prepared weight from 1 extra large pineapple), roughly chopped

    Method

    1. Warm the sugar with 175ml water in a small saucepan set over a very low heat, stirring, until dissolved. Bring to the boil and simmer very gently for a minute. Pour ½ the syrup into a heatproof bowl and stir in the juice of 1 lime. Allow to cool.

    2. Add the pared lime zest and chilli to the remaining syrup in the pan. Simmer for a further minute, then remove from the heat and set aside for 20 minutes to infuse. Take out the zest and discard; stir in the juice of the remaining lime.

    3. Whizz the pineapple and plain, cool lime syrup in a blender until completely smooth. Chill for 1 hour, then put in an ice-cream maker and churn according to the manufacturer’s instructions or until the blade stops. Transfer to a freezeproof container, cover and freeze for 4 hours or overnight. Serve scoops of the pineapple snow in glasses with the lime and chilli syrup poured over. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.

    Comments

    Average user rating

    0 stars

    Glossary